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Buttermilk Biscuits

10 biscuits

45 minutes

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This is our adaptation of the crisp-on-the-outside-fluffy-on-the-inside biscuits made by Sarah Dodge at 8ARM in Atlanta. They're great alongside hearty soups and stews, and are big and sturdy enough to split and fill with crisp bacon and a fried egg for a savory breakfast-for-supper sandwich. We found that unbleached cake flour worked best to get the texture we were after; King Arthur and Bob's Red Mill are two widely available brands. A good substitute is 455 grams (3½ cups) all-purpose flour mixed with 33 grams (¼ cup) cornstarch. Avoid bleached cake flour, the type of cake flour sold in most supermarkets—it yielded bland biscuits with poor texture. High-fat butter, such as Plugra, gave the biscuits an especially rich flavor, but they were perfectly delicious made with regular butter.

10

biscuits

Tip

Don’t forget to freeze the butter before making the dough. If the butter softens as the dough is processed and handled, the biscuits won't rise well. If your kitchen is warm or if the butter begins to soften, place the dough in the refrigerator for a few minutes to cool it down. When stamping out the biscuits, press the cutter straight down through the dough. Don't twist, it compresses the edges and may result in poorly risen biscuits.

45 minutes

Ingredients

  • cups low-fat buttermilk

  • ¼

    cup heavy cream

Directions

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Reviews
Diana L.

These are tasty bisquits. I have used regular flour and it turned out great. Also, I have used a mixer with flour then added butter. I have mixed it until butter was a pea size. Thank you for the recipe.

Karen C.

This is a wonderful recipe. The biscuits were very light and developed many layers while they were baking. Definitely going to make these again.

Becca P.

Discard the scraps! That’s crazy. The “pig” as my dad called it is my favorite part.

Lynn B.

Round biscuits are highly over-rated. Cut the dough into squares so that there are no scraps. Gently reshape the pieces to round off the corners, if desired.

Marianne S.

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